{"id":4361,"date":"2021-03-22T12:56:27","date_gmt":"2021-03-22T16:56:27","guid":{"rendered":"https:\/\/invasioncocktail.com\/?p=4361"},"modified":"2021-04-15T10:18:38","modified_gmt":"2021-04-15T14:18:38","slug":"un-an-apres-la-covid-19-que-sont-ils-devenus","status":"publish","type":"post","link":"https:\/\/invasioncocktail.com\/en\/portraits\/un-an-apres-la-covid-19-que-sont-ils-devenus\/","title":{"rendered":"Un an plus tard, que sont-ils devenus?"},"content":{"rendered":"\t\t
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Il y a de cela un an exactement, la terre arr\u00eatait de tourner. Litt\u00e9ralement. Le monde mis en pause, les yeux riv\u00e9s sur nos t\u00e9l\u00e9phones, \u00e0 sp\u00e9culer \u00e0 savoir si le Qu\u00e9bec allait suivre le mod\u00e8le europ\u00e9en et se confiner. Ce qui devait arriver,\u00a0 arriva. \u00c9tat d\u2019urgence, les rues sont d\u00e9sertes, les salles de restaurants et de bars; d\u00e9sol\u00e9es.\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Cr\u00e9dit photo: Fr\u00e9d\u00e9rique Leblanc<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Notre milieu regorgeant de cr\u00e9ativit\u00e9, celui-ci s\u2019est r\u00e9invent\u00e9. Et certains de ses acteurs se sont trouv\u00e9s une passion cach\u00e9e, ont entam\u00e9 un retour aux \u00e9tudes longuement d\u00e9sir\u00e9 ou se sont d\u00e9couverts de nouveaux int\u00e9r\u00eats qui les ont men\u00e9 \u00e0 un nouveau m\u00e9tier.<\/span><\/p>

Voici le portrait de personnes inspirantes qui ont su transformer cette p\u00e9riode difficile en v\u00e9ritable opportunit\u00e9. <\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Nathalie Bourboulon, Pizzaiola<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Cr\u00e9dit photo: Nathalie Bourboulon<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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C\u2019est d\u00e9sormais \u00e0 la Pizz\u00e9ria N.900<\/a> que nous pouvons retrouver <\/span>Nathalie Bourboulon<\/a>, autrefois bartender au Lab<\/a> et que vous avez pu \u00e9galement voir dans des comp\u00e9titions cocktails ces derni\u00e8res ann\u00e9es. Pour elle, ce nouveau m\u00e9tier lui a assur\u00e9 sa place avec nous \u00e0 Montr\u00e9al puisqu’elle a pu prolonger son visa de travail.<\/span><\/p>

Malgr\u00e9 son lot de changements, la derni\u00e8re ann\u00e9e lui a permis de devenir Pizzaiola, de rencontrer l\u2019amour et, surtout, d\u2019avoir un rythme de vie plus stable de jou<\/span>r.\u00a0<\/span><\/p>

\u201c<\/span>\u00c7a me fait un bien fou mentalement ! Peut-\u00eatre que je travaillerais \u00e0 nouveau derri\u00e8re un bar mais ce serait plut\u00f4t dans un restaurant !<\/span><\/i>\u201d<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Jonathan Homier, coutelier<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Cr\u00e9dit photo: JoKutau<\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Jonathan Homier<\/b>, que vous avez eu le plaisir de c\u00f4toyer soit au bar du Four Seasons<\/a>, chez Perles et Paddock<\/a> ou m\u00eame en tant qu\u2019ambassadeur de spiritueux, a d\u00e9sormais un nouveau projet: JoKutau<\/a> ! Jonathan s\u2019est toujours passionn\u00e9 pour les \u00e9quipements de travail, autant derri\u00e8re le bar que durant ses \u00e9tudes en gestion de cuisine \u00e0 l\u2019ITHQ. C’est au d\u00e9but de la pand\u00e9mie qu’il commence \u00e0 r\u00e9parer et aiguiser d’anciens couteaux.<\/span><\/p>

\u201cJe suis assez bricoleur et j\u2019aime autant b\u00e2tir quelque chose de mes mains que d\u2019y ajouter ma touche cr\u00e9ative.<\/span><\/i>\u201d<\/span><\/p>

Autodidacte, il d\u00e9bute son projet en regardant des vid\u00e9os, en lisant sur le sujet et \u00e0 force d\u2019essais et erreurs. Avec l\u2019aide de son entourage, il a pu d\u00e9velopper son design, son style d\u2019offre ainsi que ses r\u00e9seaux sociaux. Tr\u00e8s rapidement, ses cr\u00e9ations ont connu un r\u00e9el engouement, ce qui lui permet pr\u00e9sentement de se consacrer \u00e0 cette passion \u00e0 temps plein.\u00a0<\/span><\/p>

Est-ce que nous pourrons le revoir lorsque les bars rouvriront?\u00a0<\/span><\/p>

\u201c Pour le moment, je n\u2019ai aucun plan pr\u00e9cis d\u2019avenir et je vais voir comment tout cela va grossir organiquement, mais je ne me cache pas que je trippe ma vie et que si \u00e7a continue de grossir comme \u00e7a, je pourrais recommencer \u00e0 travailler temps partiel pour continuer ce beau hobby en m\u00eame temps!\u201d<\/span><\/i><\/p>

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Asilex Rodriguez, photographe<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Cr\u00e9dit photo: Julien Faug\u00e8re<\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Asilex Rodriguez<\/a>, que vous avez eu la chance de croiser, entres autres,\u00a0 au Lab<\/a>, au Datcha<\/a> et au Phil\u00e9mon Bar<\/a> ainsi que dans plusieurs comp\u00e9titions de bartending, est actuellement photographe et vid\u00e9aste de cocktails pour certaines compagnies et \u00e9v\u00e9nements corporatifs.\u00a0<\/span><\/p>

\u201c <\/span>Cet \u00e9t\u00e9, je me suis achet\u00e9 du stock de photographie et depuis ce temps l\u00e0, je suis en amour. J\u2019ai pris un peu de temps pour me pratiquer et finalement je commence \u00e0 avoir des contrats ici et l\u00e0!<\/span><\/i> \u201c<\/span><\/p>

Une question se pose pourtant; est-ce qu\u2019on la reverra derri\u00e8re le\u00a0<\/span>bar un jour?\u00a0<\/span><\/p>

\u201c <\/span>De temps en temps, peut-\u00eatre. Mais s\u00fbrement pas \u00e0 temps plein…je ne quitterai jamais l\u2019industrie.<\/i>\u201d Et comme beaucoup de bartenders qui ont pris go\u00fbt au soleil, elle dit pr\u00e9f\u00e9rer son nouvel horaire de jour.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Jean-Max Gigu\u00e8re, apprenti distillateur<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Cr\u00e9dit photo: Jean-Max Gigu\u00e8re<\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Suite \u00e0 la fermeture des bars et restaurants l\u2019an dernier, <\/span>Jean-Max Gigu\u00e8re <\/b>et son \u00e9quipe ont entrepris des r\u00e9novations au tr\u00e8s chaleureux 132 Vintage Bar<\/a>. En juin, l\u2019\u00e9tablissement fut victime d\u2019un incendie durant les travaux. Jean-Max en a donc profit\u00e9 pour retrousser ses manches et se tenir occup\u00e9 en travaillant un peu en \u00e9b\u00e9nisterie. Il s\u2019est \u00e9galement consacr\u00e9 \u00e0 un projet qu\u2019il caressait depuis quelques temps; celui de devenir distillateur.\u00a0<\/span><\/p>

C\u2019est lors de son stage \u00e0 la Distillerie La Manufacture<\/a>, situ\u00e9e \u00e0 Sainte-Agathe-des-Monts, qu\u2019il approfondit ses connaissances sur la fabrication de spiritueux. Pendant ce mois et demi d\u2019apprentissage et de d\u00e9couvertes, il fait ses d\u00e9marches pour pouvoir ensuite aller dans les Cara\u00efbes et y parfaire ses connaissances.<\/span><\/p>

Malgr\u00e9 la fermeture des fronti\u00e8res annonc\u00e9e, il n\u2019est pas d\u00e9courag\u00e9 pour autant.\u00a0<\/span><\/p>

\u201c<\/span>Je garde mon projet sur la glace pour le moment. Lorsque les choses se seront stabilis\u00e9es, je vais poursuivre mes d\u00e9marches! \u201d<\/span><\/i>\u00a0<\/span><\/p>

Il continue tout de m\u00eame les travaux au 132 Vintage Bar afin de pouvoir accueillir les clients lorsque les \u00e9tablissements pourront rouvrir. Nous aurons donc le grand plaisir de revoir Jean-Max derri\u00e8re le bar!<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Samuel Turp, fumeur de viande<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Cr\u00e9dit photo: Samuel Turp<\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Samuel\u00a0 Turp <\/b>ne s\u2019attendait pas, il y a un an, \u00e0 se retrouver l\u00e0 o\u00f9 il est rendu en ce moment. Apr\u00e8s plus de 12 ans \u00e0 travailler en restauration et derri\u00e8re les bars de Montr\u00e9al, il opte pour la tranquillit\u00e9 de la Rive-Sud et d\u00e9cide de construire son fumoir BBQ, un r\u00eave qu’il caresse depuis plusieurs ann\u00e9es.<\/span><\/p>

Samuel s\u2019est toujours passionn\u00e9 pour cet art de la cuisson mais surtout pour le processus de gestion du feu : \u201c<\/span>J\u2019ai toujours \u00e9t\u00e9 plus fascin\u00e9 par le feu que par la viande!”.<\/span><\/i>\u00a0D’abord \u00e0 titre de passe-temps, Il fait ses premiers tests avec de la viande pour ensuite apprivoiser le saumon. Il commence \u00e0 publier ses essais sur les r\u00e9seaux sociaux et aussit\u00f4t, les gens d\u00e9montre un int\u00e9r\u00eat pour ses produits artisanaux.\u00a0<\/span><\/p>

Travaillant en charpenterie et menuiserie depuis la fermeture des restaurants, il apporte ses premi\u00e8res cr\u00e9ations \u00e0 ses coll\u00e8gues de chantier. Ce qui a d\u00e9but\u00e9 par quelques commandes de son entourage s\u2019est av\u00e9r\u00e9 devenir plus gros qu\u2019il ne le pensait et depuis, la demande est forte. Bien qu\u2019il se soit d\u00e9couvert une v\u00e9ritable passion, reste n\u00e9anmoins que nous aurons la chance de le revoir au bar.\u00a0<\/span><\/p>

\u201c <\/span>C\u2019est s\u00fbr que je vais retourner dans le domaine des bars et de la restauration; c\u2019est ma place, il y a de belles choses qui s’enlignent pour moi ! <\/span><\/i>\u201c <\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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La derni\u00e8re ann\u00e9e fut un branle-bas de combat dans notre milieu pour s’adapter et survivre aux nouvelles normes sanitaires impos\u00e9es. Il nous fait plaisir de voir que notre belle industrie a su prendre le taureau par les cornes pour continuer d’avancer, m\u00eame pendant cette p\u00e9riode statique.\u00a0<\/span>Quand la vie vous donne des citrons, faites-en un daiquiri!<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Un texte de Patricia Jeanson<\/p>

\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Vous ne voulez rien manquer des derni\u00e8res nouveaut\u00e9s cocktails? Suivez-nous sur nos r\u00e9seaux!<\/span><\/h5><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>
\u00a0<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Il y a de cela un an exactement, la terre arr\u00eatait de tourner. Litt\u00e9ralement. Le monde mis en pause, les yeux riv\u00e9s sur nos t\u00e9l\u00e9phones, \u00e0 sp\u00e9culer \u00e0 savoir si le Qu\u00e9bec allait suivre le mod\u00e8le europ\u00e9en et se confiner. Ce qui devait arriver,\u00a0 arriva. \u00c9tat d\u2019urgence, les rues sont d\u00e9sertes, les salles de restaurants […]<\/p>\n","protected":false},"author":6,"featured_media":4613,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[76,75],"tags":[155,156,159,154,158,157,146],"class_list":["post-4361","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualites","category-portraits","tag-bar","tag-carriere","tag-covid-19","tag-pandemie","tag-recycler","tag-reinvention","tag-restauration"],"yoast_head":"\nUn an plus tard, que sont-ils devenus? – Invasion cocktail<\/title>\n<meta name=\"description\" content=\"Un an apr\u00e8s, d\u00e9couvrez ces gens de l'industrie de la restauration qui se sont d\u00e9couverts de nouvelles passions et avenues de carri\u00e8re\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, 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